PENENTUAN ASAL YANG TERKAIT DALAM PROSES PEMBUATAN MINYAK KELAPA DENGAN MEMFERMENTASI SANTAN TANPA PENAMBAHAN RAGI

Abstract

We know to making coconut oil is two methods a dry method and wet method. But it is now find new method in making coconut oil with fermentation use bread yeast, tapai yeast and tempe yeast. Other it’s studying for making process coconut oilwitk fermentation coconut milk without yeast, when coconut milk in spesifik condition to allow in open air. The research to do with fermentation during 72 hour for each yeast with coconut milk volume (250 ml) and temperature is room temperature, is using change variabel item yeast namely bread yeast, tempe yeast and tapai yeast. Using process fermentation anaerob and aerob with total yeast to add 0,1, 0,2, 0,3, 0,4, 0,5 gr. From our research we find that optimum oil for use 0,5 gr tempe yeast in aerob process.